For a while now, frangipane has been a big mystery to me. I often dip my finger in a batch at my work (shh, don’t tell) and shiver with satisfaction. I have tasted frangipane many times, and I know it has almond in it, but what else? How does one make it? I thought it had liquor in it, but nope (although…a little dash might be nice). Just your good ol’ fashioned butter, egg, sugar. Seriously, who needs anything else in life?
Why do they call it frangipane? Well, I’m still not quite sure. Apparently the word is derived from frangere il pane (Italian for “break the bread”). What this has to do with one of the most divine almond tarts ever tasted? Still a mystery to me.
In just the tiniest bite of this Almond Frangipane and Blackberry Jam Tart, I can taste it all. BUTTER, ALMOND, BLACKBERRY, LOVE.
This tart is very versatile. I can see it served during the cold winter months as well as the springtime (Easter brunch dessert?!). You can change up the jam to whatever suits your fancy.
At my work, we use frangipane in our tarts and puff pastry turnovers. In addition to almond, we like to mix it up and use other nuts and flavorings (hazelnut is dreamy!).
Just make this. Indulge. Love it.
Almond Frangipane and Blackberry Jam Tart
adapted from SmittenKitchen
1 recipe’s worth of sweet tart dough, pre-baked in a 9-inch removable tart pan
1 cup coarsely chopped almonds, blanched if you can find them
1 1/2 tablespoons all purpose flour
2/3 cup sugar
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
1 large egg
1 large egg white
1/2 teaspoon almond extract
1 1/2 teaspoons orange zest (not traditional, but just lovely in there)
1/3 cup jam (I used blackberry)
Slivered or sliced almonds, for garnish (optional)
Finely grind almonds and flour in processor. Mix in sugar, then butter, extract and orange zest. Blend until smooth. Mix in egg and egg white. Transfer filling to medium bowl. Cover and chill at least 3 hours.
Position rack in center of oven and preheat to 350°F. Spread jam over base of tart shell. Dollop the almond filling all over, then spread it carefully with an offset spatula. If using slivered or sliced almonds as garnish, sprinkle them over the top now. Bake tart until golden and tester inserted into center of filling comes out clean, about 45 minutes. Cool tart in pan on rack.
To serve, push pan bottom up, releasing tart from pan. Cut tart into wedges and sprinkle with powdered sugar, if desired.
Do ahead: Almond filling can be made 2 days ahead. Keep chilled. Whole tart can also be made half a day in advance. Let stand at room temperature.
Figsinmybelly 
>Stephanie Ann Lang, i have three things to tell you.1) how dare you post this during passover, i am drooling and dying and cursing the next 2 days.2) your blog is amazing! beautiful, colorful, delicious, and inspiring.3) how the hell are you? i miss you! let's catch up soon! love, Sarah B.
>Hey Sarah!Thank you so much, and I'm sorry I taunted you during Passover. I did make some mighty delish. matzo balls (unfortunately I was too "in-the-moment" to snap some photos). Anyway how is Paris? I'm going to Europe June 16, I can't wait!Steph
Hi Stephanie –
I had a question about this tart. I am going on a girl’s weekend in a cabin next week. I am on duty to help with Sunday brunch, and I thought this would be the perfect dish to wow the girls. I loved that I could prepare the batter in advance and then just assemble it together that morning and pop it in the oven…but then I saw that it required a tart crust. Awk! I know this is probably sac-religous, but could I possibly use a frozen pie crust to the same effect? What do you think?
Thanks, Megan
Wow Megan, you are having too much fun what with all these weddings and weekend getaways!! I’m jealous!
I say why not use a frozen pie crust. If it makes life easier, go for it. Maybe check the ingredient list and make sure that has the fewest preservatives or mysterious ingredients.
What matters most is that you are not spending all morning having to roll out dough. Maybe you could use the pie crust, add the fillings, and top it with sliced peaches or something before baking?
Let me know how it turns out!